Goan sausage is rightly famous for its spicy zing and can be eaten in so many ways. Make cute sliders, top your pizza, add to a frittata, and good any time of the day.
In a spice grinder or mortar and pestle, grind the whole chilies and set aside in a bowl large enough to hold the ground meat. Grind the peppercorns, cloves, cumin, and cinnamon into a powder and add to the ground chilies.
Stir in the vinegar and tequila and blend. You are wanting a thick but pourable consistency. Add a bit more tequila if necessary.
Add the ground meat and ginger garlic paste to the spice mixture and blend thoroughly. This will take some time so don't hurry this step. You may want to use your hands or a fork.
Cover the chorizo and allow it to marinate in the refrigerator for at least 3 hours.
IMPORTANT: After marination fry up a bit of the meat to test of seasonings, especially the heat (chilies) and acid (vinegar). I have dialed way back on both and you may feel you want more of each. Mix in more of either as your tastebuds dictate. Fry the sausage in any size patty or ball you want depending on how you will be using it.
Serve with your favorite chutney (green or tamarind) or hot sauce, my slaw, and a quick red onion pickle listed in my shawarma recipe. See the Notes below for other ways to use your homemade chorizo.
Notes
Use ground pork: Add: 1/2 teaspoon Kashmiri chili AND 1/2 teaspoon sea salt and 1/4 cup yogurt
Chilies:These sausages are typically very spicy. I use 4 dried chilies but traditionally up to 10 are used. Even though Kashmiri chilies are on the mild side they do have some heat, so be conservative. Mix up the sausage, allow it to marinate, then fry up a bit so you can taste it for seasonings. You can always all more chili as you go.
Ideas on how to use your homemade chorizo:
Tacos, pizza topping, make Nagi of recipetineats.com’ sausage rolls, wrap it into a roti or naan, stuff an empanada, stir into a frittata, fried rice, make the grilled cheese of your life, or serve it instead of bacon with your eggs.